Equipment
Ingredients
Main
- 15 ml vegetable oil, liquid
- 2 poblano pepper, coarsely chopped
- 2 g salt
- 1 g black pepper
- 800 g pinto beans, rinsed
- 473 ml salsa verde
- 8 g cilantro, stems and leaves separated
- 138 g monterey jack cheese, grated
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 361 kcal
- Protein
- 21 g
- Carbohydrates
- 36 g
- Fat
- 18 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 1786 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1087 mg
- Calcium
- 359 mg
- Iron
- 5.3 mg
- Magnesium
- 142 mg
- Phosphorus
- 403 mg
- Zinc
- 2.4 mg
- Vitamin A
- 324 mcg
- Vitamin C
- 114 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.39 mg
- Niacin
- 6.5 mg
- Folate
- 247 mcg
- Water
- 282 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven broiler to high (approximately 260°C/500°F) and set the oven rack to the upper third position.
Heat the vegetable oil in an ovenproof skillet over medium-high heat. Add the chopped peppers and cook without stirring for 2 to 3 minutes until browned on the bottom. Season with salt and black pepper, then cook for another 2 to 3 minutes while stirring occasionally until the peppers are crisp-tender.
Add the rinsed pinto beans, salsa verde, and chopped cilantro stems to the skillet. Simmer the mixture for 2 to 3 minutes until the liquid thickens slightly.
Remove the skillet from the heat and sprinkle the grated Monterey Jack cheese evenly over the top. Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted and shows light brown spots. Garnish with cilantro leaves and serve with lime wedges.
Chef's Notes
- For an extra layer of flavor, consider using fire-roasted poblano peppers. You can achieve this by charring them directly over a gas flame or under the broiler before chopping.
- Don't overcrowd the skillet when sautéing the poblanos. Allowing them space to brown will develop a deeper, more complex flavor profile.
- Taste and adjust the salt and pepper after adding the salsa verde, as some salsas can be quite salty.
- If you prefer a spicier dish, incorporate a pinch of cayenne pepper or a diced jalapeño along with the poblanos.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 minutes — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a skillet over medium heat or in a microwave until the internal temperature reaches 74°C/165°F.
Troubleshooting
Cheese is burning before it melts evenly
Cause: The skillet is too close to the broiler heating element.
Fix: Move the rack down one level or finish melting on the stovetop with a lid.
Prevention: Ensure the rack is in the upper third, not the top-most position.
Cultural Context
This Cheesy Green Chile Bean Bake is a quintessential Tex-Mex comfort food, drawing inspiration from the region's rich agricultural heritage and culinary traditions. It embodies the spirit of simple, hearty meals often prepared in a single skillet, perfect for family gatherings or a quick weeknight dinner.
